Penne with Red Diavolo Seafood Sauce Recipe

Saturday, April 12, 2014

A favorite in our family is a medley of fish in our seafood. During lent, (especially on good Friday during Easter week),  we always had an abundance of fish dishes. This was one that was quick and easy. It can be inexpensive if you just use tuna in the sauce like mom did, or you can add more types of seafood you can afford. In this particular recipe, I used salmon, haddock, shrimp and tuna. The sauce was very rich in flavor and will stick well to any pasta. The dish is hearty and will satisfy any seafood lover that loves a little heat as well.  
Penne with Red Diavolo Sauce Recipe

3 cloves minced garlic 
2 tablespoons olive oil
1/4 teaspoon or more to taste red pepper flakes
1 teaspoon each dried parsley, basil and oregano
1 teaspoon sugar
1 28 ounce can crushed tomatoes
1 28 ounce can tomato puree
1/2 can water or red wine
3 cans tuna packed in olive oil
1 cup medium cleaned and deveined shrimps no tails on
1 lb of haddock cut in small chunks
1/2  pound salmon cut in chunks
1 pound penne, rigatoni or other pasta you like
romano cheese for garnishing

In a medium sauce pot add oil and garlic saute 1 minute, add both cans of tomatoes. Add the salt, pepper, crushed red pepper to taste, herbs and sugar. Add the fish and cook for around 45 minutes on low heat.
Boil the pasta to package instructions. Top the pasta with fish sauce, sprinkle more parsley and grating cheese for garnish.

+claudia lamascolo  Author

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